From my frozen stash.
I thawed the tea out before steeping. (For about the time for boil and cool to proper temp)
Used about 3.5 oz. of water.
Poured it out of the kyusu in the method recommended by Dens Tea (a little at a time)
Probably need to speed this part up because the tea had a bitter/astringent character not normally found in early teas.
Rich “green” aroma, heavy umami finish with the astringency noted earlier.
Second pot with a bit more water and faster pouring yielded a nicer cup.
I guess the lessonl is that if you want color – pour slow but you’ll have a bitter cup.

160 °F / 71 °C 0 min, 30 sec

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